es from the Skiff block of the certified sustainable estate on Cayuga Lake, picked in early October for optimal ripeness. It ferments with ambient yeast in the Concrete Diamond, one of the cellar’s concrete vessels, where the natural thermoregulation of the concrete keeps the fermentation cool, slow and steady and lets complex flavours develop. The fermentation is stopped while some natural sweetness remains, enough to balance the firm acidity in a style that recalls a German Kabinett. At 10.1% alcohol and with around 39 grams of residual sugar per litre, the wine is semi sweet, textured and light on its feet. Elegant but voluptuous, it coats the palate with delicate notes of lemon curd, green apple and white peach. 196 cases were made.